Course
Time
Portions
Difficulty
2 pinsa bases
500 g tomato purée
2 small aubergines
600 ml vegetable oil
1 packet of Gran Soresina Snack&Mixa
Fresh basil
1 tablespoon of dried oregano
Extra virgin olive oil
Salt
Pour the vegetable oil into a frying pan and heat gently. Meanwhile, wash the aubergines and slice them fairly thinly.
Meanwhile, preheat the oven to 220°C whilst seasoning the tomato purée with oil, salt and oregano.
Place the slices on a baking tray lined with baking paper and spread the tomato purée over them, then sprinkle with a few cubes of Snack&Mixa. Bake in the oven for 10–12 minutes.
When the vegetable oil has reached 170–180°C, fry the aubergine slices for a couple of minutes, then drain them on a plate lined with kitchen paper.
When the pinsas are ready and the Grana Padano cubes have melted completely, remove them from the oven and top with the fried aubergines, more Snack&Mixa cubes, fresh basil and a drizzle of extra virgin olive oil.
Serve hot.